White Bean Chili

White Bean Chili

1 small yellow onion, diced
Vegetable broth for saute
3 cloves garlic, minced
1 1/2 tsp cumin
2 TB tapioca flour
1 lb yukon gold potatoes, chopped
4 c Vegetable broth
2 cans white beans, drained
1 c corn kernels, canned or frozen
1 (16 oz) jar of salsa verde
1 (4 oz) can green chiles
1/4 tsp dried oregano
salt and pepper to taste
cilantro, optional topping

In large pot saute yellow onion until translucent.  Add vegetable broth as it cooks to keep from sticking.  Add garlic and cumin and saute for 30 seconds continuing to add broth as needed.  Add in tapioca flour, potatoes and 4 c vegetable broth while stirring.  Add in white beans, corn, salsa verde, green chiles, and oregano.  Let soup come to a boil and turn down to let simmer for 30 minutes to let potatoes cook.  Stir frequently.  Once potatoes are cooked, salt and pepper to taste.

Store leftovers in fridge for up to 7 days.  Freeze for up to a year.